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We opted for a small gathering this year for Thanksgiving and it was a long and lovely day. The weather was superb. I woke up and walked Loca into the park where the Turkey trot was underway. She and I ran into Sangi, Loca’s new best friend, and the two dogs tripped the light fantastic in and out of the lagoon, terrorizing anyone near who wanted to stay dry. Then home again, where T and I decided to ride our bikes to the lakefront and had a lovely ride on a gorgeous, sunny day. We came back and started the meal in earnest – why? – because we were deep frying our turkeys and didn’t have to be tied to a stove or an all day affair. Mom showed up around 3ish, looking pale and shaky, but she came and that was good.

We prepped two turkeys – one with just salt and pepper and one covered in Paul Prudhomme’s Magic Barbecue spice (yum). We also had shrimp and tasso stuffed mirlton, sweet potatoes, fingerling potatoes, sugar snap peas sauteed with sliced almonds and nutmeg, cornbread, challah, and ciabatta. Then we finished with pumpkin cheesecake from Cafe Minh and pecan pie from me (Thanksgiving eve the lights went out when I was supposed to be making the mirlton and pie, the only advance items that needed attention. Somewhere between losing electricity and our out of town guests arriving, the pie got left in the oven when the broiler was turned on for the mini hamburgers and WALA, burned pecan pie – it was delicious nonetheless).

But for those of you who have not had the pleasure, behold seven steps to a delicious turkey:

Step 1 – rub the turkey all over with Magic Barbecue and stick on the turkey thing:

Step 2 – Bring turkey out to deep fryer in a wide open place – like the bayou

Step 3 – make sure the peanut oil has hit 350 degrees

Step 4 – immerse turkey into hot hot oil

Step 5 – what hot oil looks like

Step 6 – 30 minutes for an 11.5 lbs turkey and Wala – dinner!

Step 7 – enjoy, super darlings

This entry was posted on Friday, November 28th, 2008 at 12:13 pm and is filed under Main. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.